Since Seattle transplant Miss Kitty Baby (instagram.com/pinkpearltiki) moved to Las Vegas in 2021, one of her mantras has been to go to as many parties as she’s invited to.
“It’s a great opportunity to socialize when you’re not super equipped to be socializing out at bars, clubs and restaurants or events like that,” she says. “It’s a little more economical sometimes, and you kind of know what you’re stepping into. There are people that you don’t know, but you know the host, right?”
The aesthete—a burlesque performer and producer, and founder of a queer tiki social group—loves to host as well. And her parties are a feast for the senses, complete with themed outfits, decor and, of course, good company.
Where her ingenuity shines is in her experimentation with infused liquors and flavored simple syrups in cocktails—“crazy things that you have to let sit for six months in a dark cabinet.” Inspired by her desert surroundings, she created a lavender rosemary gimlet.
“A gimlet is gin, lime and simple syrup, and the variations of a gimlet are endless. So I asked Facebook. People who really liked gimlets and a few bartenders all chimed in as far as the ratio, whether it should be just gin or vodka, how much, and the ratio of lime juice and simple syrup,” says Kitty Baby.
For the lavender rosemary part, she made a tea with the herbs—which grow plentifully year-round in Vegas—and then combined it with sugar to make a simple syrup, good for gimlets, spritzers or lemonade.
For a gimlet, a cocktail coupe is the preferred glassware.
Miss Kitty Baby advises investing in the proper barware for the drink—a shaker, a set of coupes and cocktail picks (for the garnish). If you have the time, you may be able to find vintage glassware in an antique store.
“With a small investment of time, money and space, you can elevate the experience for yourself and anybody you might be serving it to,” she says.
Lavender Rosemary Syrup
• Lavender flowers and/or leaves
• Rosemary leaves
• 1 1/4 cup water
• 1 cup cane sugar
Simmer lavender and rosemary in water until desired strength of tea is reached. Strain and discard herbs. After evaporation, there should be 1 cup (8 fluid ounces) of tea. Add cane sugar and stir on medium heat until the sugar is melted. Store refrigerated in a glass container for up to two months.
TIP: The tea and syrup will not be lavender in color, but rather a greenish-gray. If you prefer a lavender color, add a small piece of dried hibiscus flower (also known as jamaica) or butterfly pea flower (or both) to the tea. While these flowers have strong flavors, just a tiny amount will add color without impacting the flavor of the syrup.
Lavender Rosemary Gimlet
• 2 oz. gin
• 1/2 oz. lime juice
• 1/2 oz. lavender rosemary syrup
• Cubed ice (for shaking)
TIP: For a truly regional gimlet, Mojave High Desert or Low Desert Dry gin is recommended.
Add all ingredients over cubed ice in a cocktail shaker. Shake until shaker is frosted. Strain into a cocktail coupe. (If you are using fresh lime juice, you may want to double strain your cocktail when you pour it.) Garnish with a thin slice of lime, a fresh lavender flower, a small sprig of fresh rosemary, or all three and enjoy!
Lavender Rosemary Spritzer
alcohol-free variation
• 1 oz. lavender rosemary syrup
• Seltzer water
• Cubed ice
Add syrup and cubed ice to a Collins glass. Fill with seltzer water and stir.
Lavender Rosemary Lemonade
by the glass
• 1 oz. lavender rosemary syrup
• 1 oz. fresh lemon juice or bottled
• 8 oz. water
• Cubed ice
Stir together, adjust for taste preference and serve over ice.
